“Spanish Sunset: Sizzling Chorizo and Prawn Skewers with a Smoky Paprika Aioli”

Hello, lovely readers!

Today, I’m absolutely thrilled to share a dish that’s bound to bring a burst of sunny Spanish warmth straight to your kitchen. As a father of four wonderful kids, finding recipes that are flavorful yet straightforward is always a win in my book. After all, managing Edward, Alexander, Barnaby, and little Phillipa means I need meals that are both delicious and not too time-consuming. So, without further ado, let’s dive into the delightful world of **Spanish Sunset: Sizzling Chorizo and Prawn Skewers with a Smoky Paprika Aioli**.

I’ve always been an avid lover of Spanish tapas. The variety, the colors, and those bold, smoky flavors – it’s like a fiesta on your plate! Chorizo and prawns make a stellar duo, and paired with vibrant bell peppers and onions, these skewers are a true visual and gastronomic delight.

**What You’ll Need:**
– 200g chorizo, sliced into rounds
– 250g large prawns, peeled and deveined
– 1 red bell pepper, chopped into 2.5cm pieces
– 1 yellow bell pepper, chopped into 2.5cm pieces
– 1 red onion, chopped into 2.5cm pieces
– 2 tbsp olive oil
– 1 tbsp smoked paprika
– 1 tsp garlic powder
– 1 tsp dried oregano
– Salt and pepper to taste
– 8 wooden skewers, soaked in water for 30 minutes

**For the Smoky Paprika Aioli:**
– 150ml mayonnaise
– 1 tsp smoked paprika
– 1 small garlic clove, minced
– 1 tbsp lemon juice

**Method:**

1. **Preparation:**
– Preheat the grill to medium-high heat (about 200°C/400°F).

2. **Marinate the Ingredients:**
– In a large bowl, combine the olive oil, smoked paprika, garlic powder, dried oregano, salt, and pepper.
– Add the chorizo, prawns, bell peppers, and red onion. Toss to coat all the ingredients evenly.

3. **Assemble the Skewers:**
– Thread the chorizo, prawns, bell peppers, and red onion onto the soaked wooden skewers, alternating the ingredients.

4. **Grill the Skewers:**
– Place the assembled skewers on the preheated grill.
– Cook for 8-10 minutes, turning occasionally, until the prawns are pink and opaque, and the vegetables and chorizo are slightly charred.

5. **Prepare the Smoky Paprika Aioli:**
– In a small bowl, combine the mayonnaise, smoked paprika, minced garlic, and lemon juice. Mix well until smooth.

6. **Serve:**
– Remove the skewers from the grill and let them rest for a couple of minutes.
– Serve the skewers hot, with the smoky paprika aioli on the side for dipping.

These skewers were a hit with the whole family – Edward loved the succulent chorizo, Alexander was thrilled with the colorful peppers, and even little Barnaby managed a nibble with delight. Phillipa was too young to partake, but I’m sure she will appreciate these culinary adventures in the future!

I find that preparing meals like these, where the kids can pitch in on assembling the skewers, really brings a sense of togetherness. Plus, it sneaks in some vegetable time, which is always a bonus.

Give this recipe a try on your next family dinner night or a casual gathering with friends. It’s simple, quick, and packed with flavor – just what a busy dad like me appreciates!

Until next time, happy cooking!

Cheers,
Al

Ingredients

– 200g chorizo, sliced into rounds
– 250g large prawns, peeled and deveined
– 1 red bell pepper, chopped into 2.5cm pieces
– 1 yellow bell pepper, chopped into 2.5cm pieces
– 1 red onion, chopped into 2.5cm pieces
– 2 tbsp olive oil
– 1 tbsp smoked paprika
– 1 tsp garlic powder
– 1 tsp dried oregano
– Salt and pepper to taste
– 8 wooden skewers, soaked in water for 30 minutes
– 150ml mayonnaise
– 1 tsp smoked paprika (for aioli)
– 1 small garlic clove, minced (for aioli)
– 1 tbsp lemon juice (for aioli)

Method